- 4 Lemon4-5 ounces each
- 1–2 tbsp Sea salt
- bay leaves, peppercorns, other Whole spices
I always have a jar of Preserved Lemons in the store cupboard. They are an essential ingredient for Middle Eastern dishes and I love to throw them into stews and salads, dressings and marinades! After about a week the lemons will start to look translucent and the peel will become very tender. If you notice any mold on the lemons on top, it means the lemons were exposed to air. Simply remove the top layer of lemons and make sure the remaining lemons are submerged in the brine.
To make these preserved lemons, layer sliced lemons into a clean, sterilized jar with salt between the layers. You’ll need to use about 2 teaspoons of sea salt, per 1 large lemon. Once the jar is filled with salted sliced lemons, press them down well. Squeeze 1-2 lemons and pour the juice over the slices to submerge them. Weigh the lemons down under the brine using a fermentation weight, a clean stone or a small ziplock filled with water to keep them submerged. Cover and place in a cool dry place for at least 1 week, shaking the jar periodically, always making sure lemons are below the brine.
To make Preserved Lemons, you will need the following ingredients:
Steps to make Preserved Lemons
Salt lemons and place in a jar
Press down lemons
Weight down the lemons